2 cups sushi rice
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup sugar
1 teaspoon salt
1 cup kewpie (Japanese mayonnaise)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon shiro miso
1 tablespoon wasabi or horseradish
2 teaspoons black pepper
4 cups oil for frying
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups panko
4 whale-size soft-shell crabs, cleaned
4 sheets nori (you can also use soy paper)
4 small handfuls kaiware (daikon sprouts)
12 slices avocado
4 pieces yamagobo (pickled burdock root)
4 sticks kani (imitation crabmeat)
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